I typically use indebys buttercream icing on my cakes but am now venturing into the world of cupcakes. Should I continue to use her crusting buttercream recipe or should I go with a non-crusting one? If you think it should be non-crusting, what is your go-to recipe?
I prefer some butter in my frosting's. I don't like the taste of all shortening butter creams but they are more stable for outdoor events. Swiss Meringue is wonderful light and fluffy and not so sweet. Here are my favorite recipes for decorating cakes and cupcakes. http://allrecipes.com/PersonalRecipe/63103962/Swiss-Meringue-Butter-Cream-Three-Ways/Detail.aspx